Vegetarian dish. Peel the shallot and cut into thin slices. Marinate in the vinegar and chill.
Preheat your oven to 200°C
Bake the sweet potatoes whole in the oven for approximately 35 minutes (they should be soft on the outside but still slightly uncooked inside) and then cut into +- 4 mm slices.
While the potatoes are baking in the oven, prepare the puff pastry by cutting out four 8 x 12 cm rectangles, place them on a baking tray, prick with a fork and then brush with the beaten egg
Spread a thin layer of double cream over the pastry rectangles, leaving a +- 5 mm edge.
Next arrange the sliced sweet potato on top, slightly overlapping, and season with salt and black pepper.
Roughly crumble over the goat’s cheese and then sprinkle the chopped chilli pepper and seeds on top.
Bake for about 25 minutes at 200°C (without fan-assisted cooking). Check that the puff pastry bottom is properly cooked.
In the meantime, stir the garlic and flat-leaf parsley into the olive oil, along with a little salt.
As soon as your slices come out of the oven, brush them with this parsley oil.
Serve either hot or at room temperature.